Low Carb Chorizo Jambalaya

Name: Low Carb Chorizo Jambalaya
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: keto
Ingredients: Cauliflower Rice; Salt; Black Pepper, Ground; Cumin, Ground; Onion Powder; Chili Powder; Unsalted Butter; Unsalted Butter; Poblano Peppers, Raw; Garlic; Ground Chorizo by Quijote; Tomato Sauce; Beef Broth; Avocado

183 ratings

Prepare Time 0 minutes

Cook Time 35 minutes

How to make Low Carb Chorizo Jambalaya

Make the cauliflower rice first. In a pan over high heat, toss the cauliflower rice with the salt, pepper, cumin, onion powder, and chili powder. Cook until the rice is golden brown and lightly charred.
Reduce the heat to low and stir in the first amount of butter. Toss until the rice is glossy and coated in butter. Transfer the rice aside to stay warm.
In a new shallow pot, melt the second amount of butter over low heat. Toss in diced poblano peppers and put the lid over your pot. Cook the peppers for about 5 minutes - until they’re bright green with charred skins. Stir the garlic into the pot in the final minute.
Toss in ground chorizo. Turn the heat up to medium-high, and cook the chorizo as you break it up with a spoon. Cook with the lid on until the chorizo is crumbly, browned, and there’s a lot of excess fat in the pot.
Turn the heat back down to low and stir in the tomato sauce and broth. Return the lid again and let the jambalaya simmer for about 10 minutes.
At the end of cooking, chop and stir in avocado. Using slightly greener avocado will work best here so it does not become too soft in the jambalaya. Stir until just combined and remove from the heat.
Serve approx. 186g jambalaya over 117g of cauliflower rice.

Ingredients of Low Carb Chorizo Jambalaya

Ingredient	Quantity
1. Cauliflower Rice	2 cup
2. Salt	¼ teaspoon
3. Black Pepper, Ground	⅛ teaspoon
4. Cumin, Ground	¼ teaspoon
5. Onion Powder	¼ teaspoon
6. Chili Powder	¼ teaspoon
7. Unsalted Butter	½ tablespoon
8. Unsalted Butter	1 tablespoon
9. Poblano Peppers, Raw	2 ounce
10. Garlic	1 teaspoon
11. Ground Chorizo by Quijote	6 ounce
12. Tomato Sauce	½ cup
13. Beef Broth	¼ cup
14. Avocado	2 ounce

Low Carb Chorizo Jambalaya nutrients

caloriesKCal: 672.479 caloriesKJ: 2800.055 totalCarbs: 14.421 diabetesCarbsADA: 10.457 netCarbs: 6.316 diabetesCarbs: 6.404 fiber: 7.929 starch: 0.816 sugar: 7.207 addedSugar: 0.066 sugarAlcohols: 0.177 protein: 26.234 fat: 57.372 transFat: 0.349 monousatFat: 5.386 polyunsatFat: 1.219 omega3Fat: 0.279 omega6Fat: 0.94 saturatedFat: 19.947 cholesterol: 111.882 vitaminA: 94.057 vitaminC: 83.91 vitaminD: 0.027 vitaminE: 1.903 vitaminK: 26.162 vitaminB1: 0.101 vitaminB2: 0.16 vitaminB3: 1.86 vitaminB5: 1.27 vitaminB6: 0.388 vitaminB12: 0.051 potassium: 1230.138 magnesium: 32.128 calcium: 72.345 iron: 3.512 zinc: 0.608 copper: 0.156 phosphorus: 85.733 sodium: 2042.24 selenium: 1.991 folate: 87.163 choline: 62.016 alcohol: 0 caffeine: 0 gluten: 0 manganese: 0.341 conjugatedLinoleicAcid: 0.056 phyticAcid: 57.959 xylitol: 0.026 isomalt: 0 sorbitol: 0.006 maltitol: 0 lactitol: 0 erythritol: 0 pinitol: 0 inositol: 0.051 mannitol: 0.093

Frequently Asked Questions

Author Emily Williams

Low Carb Chorizo Jambalaya

Frequently Asked Questions

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